Bean Sprout Quesadilla Food

BLACK BEAN QUESADILLAS

Steps:

• 1. Using small-whole strainer, drain liquid from Pico de Gallo; discard liquid. Transfer leftover tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined.
• 2. Divide black bean mixture evenly over half of each tortilla (about 1/2 cup each). Fold tortillas in half.
• 3. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes.
• 4. Cut quesadillas into wedges. Serve with Salsita, if desired.

CREAM CHEESE CHEDDAR BEAN QUESADILLA

Steps:

• Spread cream cheese on one side of the tortilla, completely covering it.
• Top the cream cheese with the black beans and onion.
• Top the beans with the cheddar and fold over.
• Heat skillet to medium.
• Brush one side of folded tortilla with melted butter.
• Put the quesadilla butter side down in skillet.
• While that side is cooking, brush butter on the other side.
• When lightly browned, flip.
• When both sides are lightly browned, remove from skillet and serve with sour cream and salsa, if desired.

BLACK BEAN QUESADILLA

Steps:

• Preheat oven to 400 degrees.
• Puree black beans and salsa together.
• Add coriander and green onions to mixture.
• Mix well (this filling can be made ahead of time and refrigerated).
• Divide evenly in bowl into 1/6's.
• Spread over tortillas.
• Sprinkle with cheese.
• Fold tortilla in half
• Place on baking sheet so they aren't overlapping too much.
• Bake for 5 minutes and then flip over for another 4-5 minutes.
• Serve with salsa and sour cream.

BEAN SPROUTS IN DRESSING

Steps:

• Wash the bean sprouts and drop in boiling water. Let them stand for 3 mins then drain.
• Toast the sesame seeds until golden being careful not to burn them.
• Toss all the ingredients together well and serve hot or cold.

BLACK BEAN AND ZUCCHINI QUESADILLA

Steps:

• Saute zucchini, black beans, olive oil, and cummin for 5 minutes.
• Place mixture on tortillas.
• Sprinkle with cheese.
• Fold in half and cook in pan until cheese melts and tortilla is toasted.
• Top with salsa.

BEAN SPROUT QUESADILLA

Steps:

• Take 1/2 tablespoon of butter and place in skillet on medium heat.
• Place tortilla in skillet and sprinkle with 1/4 cup grated cheese.
• Scatter with 1/4 cup bean sprouts and top with second tortilla.
• Cook 2 minutes, or until cheese begins to melt and quesadilla holds together.
• Remove quesadilla and quickly add remaining butter to skillet.
• Carefully replace quesadilla back into pan, on uncooked side, and cook 2 minutes more, or until slightly crisp on both sides. Transfer to plate.
• Repeat with remaining tortillas, grated cheese, and sprouts.
• Cool quesadillas 1 to 2 minutes, then cut into 8 wedges.
• Enjoy with hot sauce.